So I decided to use re-use Pappers stove top pasteurization method with my next batch but I've never used this technique with freshly pressed cider and was wondering if you think the cider will ever clear in the bottle after pasteurization. I use champagne bottle.

I will use some pectin enzyme but will it loose it's effect after pasteurization leaving me with a sweet cider that will never clear ?

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Making cider is easy. Making great cider is tricky.

I would definitely recommend having a tester bottle filled with room temp water and a thermometer probe in there for each batch to make sure you got the right temp. Bottle bombs are bad enough but champagne bottle bombs are another story entirely that the pressure they will carb to before exploding.

i can't vouch for the absolute accuracy of this, and every yeast strain is going to be different, but this has been posted before and seems to work as a general guideline
at 53C = 128F minimum time to kill population 56 min
at 60C = 140F minimum time to kill population 5.6 min
at 67c = 152F minimum time to kill population .56 min
but that means that the entirety of the liquid needs to reach that temp. when i have done this i aim for 70 deg